Blog
Is Olive Wood Good for Cutting Boards?
Olive wood makes a beautiful cheese and serving board, but at ~2,700 Janka it dulls...
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Maple vs. Ash Cutting Boards: Does Open Grain Matter?
Buy maple. Ash is nearly as hard, but its open ring-porous grain traps moisture and...
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Maple vs. Hickory Cutting Boards: Is Hickory Too Hard?
Maple is the better daily board. Hickory is tougher at 1,820 lbf, but it dulls...
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Maple vs. Beech Cutting Boards: Which Hardwood Wins?
Buy the maple board. Beech is softer and costs less, but it swells and warps...
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Why Does My Cutting Board Crack in Winter?
Dry furnace-heated air, not cold, cracks boards. Keep the room near 40% humidity and oil...
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Hinoki vs Maple Cutting Boards: Which Should You Actually Buy?
Hard maple is the better everyday board. Hinoki is softer and kinder to knives, but...
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Food-Safe Cutting Board Finishes: What to Use and What to Avoid
Food-grade mineral oil and beeswax are the safest cutting board finishes. Skip cooking oils, boiled...
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Can You Use Olive, Coconut, or Vegetable Oil on a Cutting Board?
No. Olive, coconut, and vegetable oils go rancid on a board, leaving a sour smell...
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Hard Maple vs. Soft Maple Cutting Boards
Not all maple is equal. Hard maple is the chef's-grade board wood; soft maple is...
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How to Remove Rust and Metal Marks from a Wood Cutting Board
Black or gray marks from a wet knife or can are an iron-tannin reaction, not...
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How to Care for a Butcher Block
Oil monthly once broken in, clean with soap and water, never soak it. The full...
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How to Fix a Cracked or Split Cutting Board
Cracking or splitting? Here's how to tell if it's saveable, how to repair a surface...
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